Zucca was founded by a trio of forlorn New York natives who longed for a taste of a thin, crispy-crusted, Staten Island–style pie. The results are presented on a menu dense with Italian delights. Starters such as crispy fried risotto and mozzarella balls ($7) and fresh bruschetta ($6.25) make satisfying meal bases for the award-winning pizzas. Pies are offered in two sizes—personal portions ($8+) or 18" discs ($13+)—and come customizable with more than 25 toppings, including bacon ($2), eggplant ($2), and roasted red peppers ($3). Specialty pies such as the expo-winning victory pie ($19 for 18" pie), a Margherita pizza with parsley sausage, mushrooms, and shaved parmesan, will tame topping negotiations, while hand-held calzones ($7–$9) and the extensive selection of popular pasta dishes ($10–$15) and entrees ($13–$21) are sure to delight.
Tuscany Italian Restaurant’s epicures build gourmet meals from northern Italian recipes. Garlic and olive oil flavor homemade gnocchi and imported tortellini, and a white wine, lemon, and butter sauce smothers sautéed chicken and veal cutlets. Brimming with green spinach, red marinara sauce, and creamy white ricotta, ziti florentine sculpts abstract Italian flags on forks and plates. Instead of decorating pizzas with snazzy bow ties, diners can add edible accouterments such as fennel sausage, caramelized onions, and prosciutto di parma. The restaurant also caters events for up to 500 people, delivering trays of eggplant lasagna and chicken-caesar wraps to parties, meetings, and space capsules bobbing in the Gulf of Mexico.
Three decades ago, proprietor Gino Schiano-Moriello began to study the culinary traditions of his family in his native Napoli. He learned under the watchful eye of his father, Giorgio, who once worked in the kitchens of the Brooklyn restaurant circuit and on Italian cruise lines. After proving his skill through 20 years of cooking experience and successfully untying a Gordian knot of spaghetti noodles, Gino opened Taste of Italy in 2004. He now feeds the hungry masses at two locations with mouth-watering New York– and Sicilian-style pizzas, as well as traditional Italian pasta dishes. Plates of homemade lasagna, hearty gnocchi bolognese, and pillowy cheese-stuffed ravioli share table space with fresh caprese and antipasto. In addition to treating visitors to meals of authentic Italian and familiar American cuisine, Taste of Italy provisions banquets and celebrations with bountiful catered trays of salad and pasta.:m]]
Though they emerge from the oven smothered with attractive toppings ranging from banana peppers to feta cheese, the tastes of Pizza Capri's pies always emerge from their foundations of housemade dough and housemade marinara sauce. Between slices or bites from meatball subs doused in the same marinara sauce, diners sip domestic and imported beers or soft drinks such as iced tea brewed daily.
Around the eatery, sports flicker across flat-screen TVs and guests compete in weekly games of bar bingo, team trivia, and texas hold'em. An amusement area includes pinball, Silver Strike Bowling, and Golden Tee machines for diners who aren't skilled enough to manually play golf inside the restaurant.
For nearly 20 years, G'Angelo's has mesmerized mouths with its mellifluous menu of pizzas, subs, pastas, and more. Each day, its hot oven births pies ($4.99–$10.99) teeming with fresh toppings ($1–$1.50 each). Sink fangs into one of G'Angelo's specialty pies ($9.99–$15.99) such as the house special, a symphonic spread of meats and veggies, or enter the produce-permeated veggie, its lush dough villa furnished with mushrooms, onions, green peppers, cheese curtains, and tomatoes. Meanwhile, G'Angelo's family lasagna dinner includes a choice of four toppings and comfortably feeds four estranged relatives ($15.99). Diners fearful of silverware can hand-hold a wide selection of calzones ($4.99, $.79 for toppings) and subs ($3.99–$6.50).
Ray’s New York Pizza offers a menu filled with delicious New York–style pizzas, pastas, salads, sandwiches, and more, all made from fresh ingredients. Start out by throwing on your best bomb-squad costume and carefully approaching an explosive plate of chicken bursts ($6.75) served with ranch, garlic, or hot sauce, and top it off with a warm bowl of chili ($2.99). Alternately, use bits of candy corn you saved from last Halloween to lure a chicken, gyro, or veggie-filled pita wrap ($7.50) into your mouth trap. Pizzas can be procured in classically foldable slices ($2.75–$4.25) or in 14-inch ($14.15–$18.70), 16-inch ($16.50–$21.25), or 18-inch ($17.75–$22.75) sizes. Meat lovers will appreciate Ray’s meat pizza, which features pepperoni, sausage, ham, and meatballs, while the gourmet veggie pizza will delight herbivores and herbivoyeurs with a conglomeration of eggplant, zucchini, yellow squash, and other legumes.